1

This study was supported in part by NIH Research Grant CA 08870 and by Research Funds of the Medical Research Council, London, England.

2

This manuscript is Contribution No. 1285 from the Department of Nutrition and Food Science, Massachusetts Institute of Technology.

3

In addition to material supplied by the investigations of the authors, we are indebted to the following: Dr. R. Allcroft and Staff, Central Veterinary Laboratory, Weybridge, Surrey, England, for material from cattle, turkeys, and chickens, and from chronic studies with pigs; Professor J. H. Wales, Oregon State University, Corvallis, Oregon, U. S. A., for material from trout; and Dr. D. A. H. Pratt, Glaxo Research Limited, Fulmer, Buckinghamshire, England, for material from the monkey.

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